To make fluffy egg white frosting, boil 1/2 cup water, 1 1/2 cups sugar and 2 tablespoons corn syrup in a saucepan. Beat 3 egg whites and 1/2 teaspoon cream of tartar. While beating, pour the hot syrup mixture into the bowl, and add 1 1/2 teaspoons vanilla.
Stir the 2 tablespoons of corn syrup, 1/2 cup of water and 1 1/2 cups of sugar while cooking in the saucepan until the sugar has dissolved. Boil the mixture to a temperature between 232 and 236 degrees Fahrenheit, or until it spins a thread when dripped from a spoon.
Mix the 3 egg whites and 1/2 teaspoon of cream of tartar in a clean bowl using a wire whisk attachment on a stand mixer or a hand-held mixer. Beat the egg whites until they start to hold their shape. Add in the syrup mixture gradually, in a thin and steady stream, taking approximately 1 to 1 1/2 minutes to combine all ingredients, while continuing to beat the mixture. Lastly, add vanilla and continue to beat for an additional five minutes or until the frosting stands in stiff peaks and loses its glossy appearance.
Use the frosting immediately. This recipe makes enough frosting for a two-layer cake or large angel food cake. This frosting is light and fluffy, less sweet than buttercream frosting, and contains no fat.